Description
A cozy, caramelized tray of mixed root vegetables roasted with garlic and herbs, perfect as a hearty side or a warming vegetarian main.
Ingredients
- Carrots, 3 large, peeled and cut into chunks
- Parsnips, 2 medium, peeled and cut into chunks
- Sweet Potatoes, 2 medium, peeled and diced
- Beets, 2 medium, peeled and diced
- Red Onion, 1 large, cut into wedges
- Olive Oil, 3 tablespoons
- Garlic, 4 cloves, minced
- Fresh Rosemary, 1 tablespoon, chopped
- Fresh Thyme, 1 tablespoon, chopped
- Salt, 1 1/2 teaspoons
- Black Pepper, 1/2 teaspoon, freshly ground
Instructions
- Preheat Your Equipment: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and, if you like extra caramelization, place the baking sheet in the oven to warm briefly.
- Combine Ingredients: In a large mixing bowl, add the carrots, parsnips, sweet potatoes, beets, and red onion. Drizzle with the olive oil, add the minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Toss until everything is evenly coated.
- Prepare Your Cooking Vessel: Remove the warmed baking sheet if you preheated it, then spread the seasoned vegetables in a single layer on the prepared sheet, making sure pieces are not overlapping.
- Assemble the Dish: Arrange the vegetables with similar-size pieces grouped together for even roasting. If needed, use a second tray to avoid crowding.
- Cook to Perfection: Roast in the preheated oven for 35 to 40 minutes, turning once halfway through, until the vegetables are tender and have golden, caramelized edges.
- Finishing Touches: Taste and adjust seasoning with a pinch more salt or pepper if needed. For brightness, sprinkle with chopped parsley or a squeeze of lemon before serving.
- Serve and Enjoy: Transfer to a serving platter or bring the tray to the table and enjoy warm as a side or as part of a hearty grain bowl.
Notes
- Cut vegetables into similar sizes for even cooking.
- Do not overcrowd the pan to avoid steaming instead of roasting.
- Make ahead by chopping vegetables and storing them in the refrigerator until ready to roast.
- Leftovers keep in an airtight container for up to 4 days and reheat best in the oven to restore crispiness.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 180
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: roasted root vegetables, roasted veggies, fall side dish, healthy side, vegan recipe, roasted carrots, roasted beets